Best Marinated Ostrich Steak Recipes
HERB MARINATED OSTRICH
Ostrich has been eaten in Australia for years, but is starting to become more readily available in the U.S.
Provided by Outta Here
Categories Poultry
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine marinade ingredients in plastic bag; add meat, turning to coat. Close bag securely and marinate in refrigerator one hour, turning occasionally.
- Preheat oven broiler.
- Remove meat from marinade; discard marinade.
- Place meat on rack in broiler pan so that surface of meat is three to four inches from heat. Broil 12 to 16 minutes per side for medium-rare to medium doneness.
- Carve into slices and serve.
Nutrition Facts : Calories 217.7, Fat 10.1, SaturatedFat 2.3, Cholesterol 85, Sodium 97.4, Carbohydrate 4.6, Fiber 0.2, Sugar 3.2, Protein 24.9
OSTRICH STEAKS WITH CALVADOS SAUCE
Ostrich and venison are the two meats with the lowest fat contents. Try this for a simple change. Gentle cooking is best (cooking too fast will turn the steaks leathery), and we aim for rare or medium. I like mine rare, and turn when the outside begins (just) to caramelise. A definite hit with my guests every time I do it. If you can get Creme Fraiche then fine, but try to avoid any CF that is labeled 'light'. This curdles when heated. You can thicken the sauce if you like by using less stock. Serve with rice or potatoes and some tasty vegetables.
Provided by Swiss Phil
Categories Everyday Cooking
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the butter in a skillet over medium-high heat. Cook the ostrich steaks in the hot butter until the outside is just about to be crisp, shown by darkening patches as with a beef steak, about 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for rare. Remove the ostrich steaks from the pan, and keep warm.
- Pour the beef stock into the skillet, and bring to a boil over high heat. Boil for a few minutes until slightly reduced, then lower the heat to medium-low, and stir in the creme fraiche. Cook and stir 2 minutes, then pour in the Calvados, and season to taste with salt and pepper. Season each ostrich steak with pepper to taste. Spoon the sauce over the steaks to serve.
Nutrition Facts : Calories 329.2 calories, Carbohydrate 2.1 g, Cholesterol 147 mg, Fat 17.7 g, Fiber 0.1 g, Protein 32.1 g, SaturatedFat 10 g, Sodium 124.2 mg, Sugar 2 g
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